Fluffy Low-Carb Pita Flatbreads

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 8–10 flatbreads

1.5 cups Almond flour, super-fine blanched
½ cup Coconut flour
5 tbsp Psyllium husk powder (must be the fine powder, not whole husks)
2 tsp Baking powder
1 tsp Fine sea salt
2 tbsp Olive oil or melted avocado oil
1 cup Warm water (around 110°F / 43°C)
Optional for authentic bread aroma: 1 tsp active dry yeast dissolved in the warm water (the yeast won't rise the dough without sugar, but it adds an incredible traditional bakery flavor).

Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until completely free of lumps.
Add Liquids: Pour the warm water and olive oil into the dry mixture.
Knead: Stir with a spatula until a dough begins to form, then use your hands to knead it vigorously for about 1 to 2 minutes. The psyllium husk will absorb the liquid quickly, transforming from a wet paste into a soft, pliable, dough ball. If it feels too dry to hold together, add 1 extra tablespoon of warm water.
Rest: Let the dough rest on the counter for 5 minutes to fully hydrate.

Divide: Cut the dough ball into 8 even pieces. Roll each piece between your palms into a smooth ball.
Roll Out: Place a dough ball between two large sheets of parchment paper (this prevents sticking without needing extra flour). Use a rolling pin to flatten it into a round disk, about 5 to 6 inches wide and roughly ¼-inch thick.
Prep for Baking: Peel off the top layer of parchment paper. If baking, transfer the round flatbreads onto a large baking sheet lined with fresh parchment paper, just like the top panel of your image.

You can cook these using two different methods depending on how much "puff" you want:

Method A: The Skillet (Best for ultimate flexibility & char) Heat a non-stick skillet or cast-iron pan over medium-high heat. Slap a flatbread onto the dry, hot skillet. Cook for 2 to 3 minutes until bubbles form and the bottom is golden brown. Flip and cook for another 2 minutes. Press gently with a spatula to encourage it to puff up.
Method B: The Oven (Best for batch cooking) Preheat your oven to 400°F (200°C). Bake the tray of flatbreads for 10 to 12 minutes until they expand slightly and develop a gorgeous golden hue across the top.

To Keep Soft: As soon as they come off the heat, stack them on top of each other on a wooden board or plate and cover them tightly with a clean kitchen towel. The trapped steam keeps them wonderfully soft, bendable, and easy to slice open.
Storage: Store leftovers in an airtight bag in the refrigerator for up to 5 days, or freeze them for up to 3 months. Just pop them in a toaster or hot skillet for 30 seconds to bring back that freshly-baked warmth!